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Olivia

Vegetarian Potato Muffins

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Vegetarian potato muffins with mushrooms and greens baked and topped with sour cream for a savory plant-based dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups mashed potatoes
  • 1 cup mushrooms finely chopped
  • 1 cup mixed greens chopped
  • 1 cup shredded cheese
  • 2 eggs
  • ¼ cup milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup sour cream for topping

Equipment

Mixing Bowl
Mixing Bowl
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Mixing bowl
Muffin Baking Pan
Muffin Baking Pan
$15.72
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Muffin Baking Pan

Cooking Instructions
 

  1. Preheat oven to 375°F and grease a muffin pan.
  2. Heat olive oil in a pan over medium heat.
  3. Add mushrooms and cook until tender.
  4. Stir in chopped greens and cook until wilted.
  5. In a large bowl, combine mashed potatoes, sautéed vegetables, shredded cheese, eggs, milk, salt, and black pepper.
  6. Spoon mixture evenly into muffin cups.
  7. Bake for 25 to 30 minutes until set and lightly golden.
  8. Let cool slightly and top each muffin with a small spoon of sour cream before serving.

Nutrition

Calories: 240kcalCarbohydrates: 19gProtein: 10gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 83mgSodium: 229mgPotassium: 370mgFiber: 2gSugar: 2gVitamin A: 421IUVitamin C: 18mgCalcium: 143mgIron: 1mg

Notes

Use firm mashed potatoes for better structure.
Let muffins rest briefly before removing from the pan.
Serve warm for best texture.

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